Schumacher Altbier Klone Beer Recipe | All Grain Düsseldorf Altbier | Brewer's Friend
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Schumacher Altbier Klone

143 calories 13 g 330 ml
Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Source: William
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Monday November 7th 2022
1.047
1.009
5.0%
39.4
14.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,900 g Weyermann - Munich Type I1900 g Munich Type I 38 6 53%
1,100 g Weyermann - Vienna Malt1100 g Vienna Malt 37 3.5 30.7%
350 g Weyermann - Caramunich Type 2350 g Caramunich Type 2 34 45 9.8%
35 g Weyermann - Carafa Special Type II35 g Carafa Special Type II - (late mash tun addition) 29.9 425 1%
200 g Weyermann - Acidulated200 g Acidulated 27 3.4 5.6%
3,585 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Herkules8 g Herkules Hops Pellet 15 Boil 60 min 25.83 22.2%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 8.68 38.9%
14 g Tettnanger14 g Tettnanger Hops Pellet 4.5 Boil 10 min 4.92 38.9%
36 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrients Water Agt Boil --
0.50 tsp Irish Moss Fining Boil --
3.50 g Ascorbic Acid Water Agt Primary --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 73.2 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Notes

Müncher Type I, Wiener Malz und Cara München zu geben
Einmaischen 38°C für 30 min.
1 Rast: 57°C für 10 min.
Decoction: 1 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 63°C für 60 min.
Decoction: 1 liter für 10 min.
3 Rast: 73°C für 20 min. (add dark malts)
Abmaischen: 78°C

Würzekochzeit: 60 min

optimum starting temperature for an Alt fermentation is about 10 to 11 °C

Reduce the temperature at the end of secondary fermentation by 1 °C (2 °F) per day to as close to 0 °C as possible. Maintain it at 0 ± 2 °C for 3 weeks to 2 months

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  • Public: Yup, Shared
  • Last Updated: 2024-05-20 22:12 UTC
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